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Catholic Recipe: Picnic Salad Bowl


  • 1 large head lettuce, chopped
  • 4 hard-cooked eggs, sliced
  • 1/2 cup chopped dill pickles
  • 4 medium-sized tomatoes, sliced and quartered
  • rings from 1 large sweet onion
  • 2/3 cup vegetable oil
  • 1/3 cup vinegar
  • 2 Tablespoons lemon juice
  • 1 garlic clove, crushed
  • 2 teaspoons seasoned salt
  • 2 eggs (optional)
  • Details

  • Serves: 8-12
  • Prep Time: 30 minutes
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin:

This is a simple fresh green salad, tossed with seasonings.


Combine lettuce, hard-cooked eggs, pickles, tomatoes, and onion rings. Combine oil, vinegar, lemon juice, garlic, and seasoned salt; mix well. Pour oil mixture over lettuce mixture; toss lightly but thoroughly. Break raw eggs into lettuce mixture; toss until all traces of egg disappear. (The eggs can be optional, since there is a danger of salmonella). Makes 8 to 12 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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